Low Sodium Vegan Braised Cabbage with Lemon

Total time45 min

Prep time10 min

Cook time35 min

Low Sodium Vegan Braised Cabbage with Lemon

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 medium head green cabbage (about 2 lb), outer leaves removed
Fresh Green Cabbage Organic Green Cabbage Green Cabbage Green Cabbage Nature's Promise Organic Green Cabbage
See all
3 tbsp olive oil, divided
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
½ tsp smoked paprika
¼ tsp red pepper flakes
4 garlic cloves, thinly sliced
1 cup vegetable broth
2 tbsp lemon juice (from about 1 lemon)
1 tsp lemon zest
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp fresh dill, roughly chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 8 equal wedges, keeping the core intact on each wedge so the leaves hold together.
2
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the cabbage wedges in a single layer (work in two batches if needed) and sear undisturbed for 3 to 4 minutes per side, until the cut faces are deep golden brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!